Sour cream pie with berries
Description
Homemade baked goods for tea. You can make this golden pie with sour cream of any fat content, but make sure to bring it to room temperature so it's not cold. Choose small berries with tiny seeds or no seeds at all: blueberries, bilberries, raspberries, strawberries, etc. Be sure to add baking powder to the batter; otherwise, it won't turn out light and airy and will remain sticky inside. It's best to slice the baked pie once it has cooled, so it doesn't tear apart. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Take the sour cream out of the refrigerator in advance so it can warm to room temperature for at least half an hour. Rinse the berries, remove the stems, and dry them with paper towels to remove excess moisture.
- 2
Step 2
Break the chicken eggs into the bowl of a mixer or food processor, add sugar and salt. Beat for 3–4 minutes at high speed. Be careful not to overbeat the egg mixture, as it may separate; otherwise, the cake won't turn out.
- 3
Step 3
Add sour cream of any fat content to the whipped mixture, gently stir, but do not beat, avoiding releasing air bubbles.
- 4
Step 4
Add the premium wheat flour in parts along with the baking powder. Mix them in with a whisk, but do not beat; the result should be a not-too-thick sponge cake batter.
- 5
Step 5
Grease the baking pan with vegetable oil on the bottom and sides, place the dough in it and smooth it out.
- 6
Step 6
Preheat the oven to 180 degrees. Place the prepared berries into the dough in any order, but not in one solid mass—place each berry separately. Put the pan in the oven on the middle rack for 35–40 minutes.
- 7
Step 7
After the specified time, check the readiness of the pie using a wooden skewer; it should come out dry from the center. Remove the baked goods and let them cool for at least 30 minutes.
- 8
Step 8
Then cut the pie into portions, serve the pieces with your favorite drinks. Enjoy your meal!